Béarnaise sauce – Blender method
No double-boiler here! Easy and delicious Béarnaise using a blender, but there is a little prepping that needs to be done in a skillet. is’s easy!
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Equipment
- 1 Blender
- 1 Saucier or Saucepan
Ingredients
- ¼ cup white wine vinegar
- ¼ cup white wine
- 2 tbsp shallots minced
- 3 tbsp tarragon fresh , chopped, divided
- 1 ¼ tsp kosher salt divided
- ¼ tsp black pepper freshly ground
- 3 egg yolks extra-large
- 1 cup unsalted butter melted
Instructions
- Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and the black pepper in a small saucier or saucepan.
- Bring to a boil and simmer over medium heat for 5 minutes until mixture is reduced to a few tablespoons. Cool slightly.
- Put egg yolks into a blender.
- Transfer cooled mixture with egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
- With blender on, slowly pour hot butter through opening in lid. Add remaining 2 tablespoons tarragon leaves and blend for only a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
Nutrition
Calories: 182kcalCarbohydrates: 7gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 58mgSodium: 300mgPotassium: 225mgFiber: 2gSugar: 3gVitamin A: 166IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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